PB&J Bento Box Cake

Welcome to “Bento This!”

This is a fun little series where I show you how you can make desserts in any to-go container or bento box, so you can have cake anywhere, anytime!

This is inspired by the American classic peanut butter and jelly sandwich. I grew up eating a lot of PB&Js at school so this cake tastes incredibly nostalgic. And it just so happens that strawberries and peanut butter go super well together in cake!

Click HERE to watch the recipe video!

* this series is designed so that you can make it in whatever bento box/to-go container you have, so some components may not have exact measurements <3

pt 1: The Cake…

INGREDIENTS:

• 190g Plain Flour
• 160g White Sugar
• 1/2tsp Salt
• 2tsp Baking Powder
• 1 Egg
• 100ml Milk
• 50ml Vegetable Oil
• Splash of Vanilla Extract
• ~100g Frozen/Fresh Strawberries, cut into chunks
• 3tsp Peanut Butter (chunky or smooth)

STEPS:

1. Pre-heat the oven to 160°C and prep a 7″/18cm cake tin (Add parchment, non-stick spray, or butter to ensure the cake comes out clean)
2. Combine flour, sugar, salt, and baking powder. Set aside
3. Whisk together egg, milk, oil, and vanilla. Then add the dry ingredients to the wet and mix until smooth
4. Fold in the strawberry chunks
5. Pour the batter into the cake tin and gently swirl in the peanut butter
6. Bake at 160°C for 45-50min (skewer should come out clean)
7. Let it cool completely before moving on to pt 2

pt 2: Cake Filling & Assembling…

INGREDIENTS:

• The Cake Layer from pt 1
• Strawberry Jam
• 1 Large Handful of Diced Fresh Strawberries 
• 1tbsp Smooth Peanut Butter
• 1/2tbsp Powdered Sugar
• Splash of Vanilla Extract
• ~150ml Double Cream/ Heavy Cream

STEPS:

1. Level and size the cake: Slice the top of the off to level it and expose the sponge. Cut the cake into the size of your bento box/es. Slice it in half horizontally so you get two layers of cake
2. Place one of the cake layers into the bottom of the box, then spread an even layer of jam across. Add the strawberries and press it into the jam
3. In a separate bowl, add peanut butter, powdered sugar, vanilla extract, and a bit of the double cream. Whisk to combine. If it’s lumpy, pop it into the microwave to help melt the peanut butter into the cream. Add the rest of the cream and whisk until it thickens up. Place the peanut cream into a piping bag
4. Pipe an even layer of the cream over the strawberries
5. Place the second layer of cake over the cream and press down to tightly seal the cake. Go to pt 3

pt 3: Decorating…

INGREDIENTS

• ~100ml Double Cream/ Heavy Cream
• Vanilla Extract
• 1tbsp Powdered Sugar
• ~7 Whole Strawberries 
• Powdered Sugar (Dusting)

STEPS:

1. Make whipped cream: Combine double cream, vanilla, and sugar. Whisk until stiff peaks
2. Cover the top of the cake with the cream (the amount may vary depending on how much space your container has)
3. Top with strawberries and dust everything with powdered sugar!